When distilling must or any other organic material (as opposed to the distillation of wine), the batch is placed in the copper pot (tank which will receive heat). The direct contact with the heat from below may cause the organic substance to caramelise (when there is a high concentration of sugar – e.g. batch, fruit) or even burn (in the distillation of essential oils) and this will result in an unpleasant taste and/or smell to the distilled product or may interfere with the molecular composition of the oils. To avoid this, distillers traditionally place rye straw or small vine twigs and branches at the bottom of the copper pot before inserting the organic materials.

* Totally manufactured in copper with or without brass hinges depending on size; * Height varies from 1 to 3cm.